Full-nutrient brewing cereal flour

A technology of complete nutrition and grain flour, which is applied in food drying, food science, food freezing, etc., can solve the problems of short shelf life, low flavor of grain, and loss of nutrition, etc., achieve long shelf life, and avoid insufficient or excessive roasting , brewing characteristics better effect

Pending Publication Date: 2022-02-25
焦德志
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above-mentioned patents do not optimize the preparation process of grain flour, and in actual use, there may be problems such as short shelf life, low flavor of grain and loss of nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A full-nutrition brewed cereal flour prepared by the following method:

[0047] S1 grinds 4.9 kg of japonica rice broken rice, 2.1 kg of glutinous rice broken rice, 2 kg of wheat germ, and 1 kg of rice bran into granules with a fineness of 80 meshes; mix and stir the crushed raw materials evenly to obtain a mixture and set aside;

[0048] S2 Add water to the mixture, the moisture content of the mixture after adding water is 20wt%; mix and stir evenly, extrude to obtain artificial rice with wheat germ, and set aside;

[0049] S3 Add 0.5kg of fresh ginger shreds to the wheat germ artificial rice; use a sandwich pot to roast the wheat germ artificial rice, the temperature of the roasting is 60°C, and the roasting time is 20min to obtain the fried artificial rice, which is set aside;

[0050] S4 Add water to the fried artificial rice, the mass ratio of fried artificial rice to water is 1:1; use a high-pressure cooker to perform high-pressure cooking, the pressure of the hig...

Embodiment 2

[0055] A full-nutrition brewed cereal flour prepared by the following method:

[0056] S1 grinds 3.5 kg of japonica rice broken rice, 3.5 kg of glutinous rice broken rice, 2 kg of wheat germ, and 1 kg of rice bran into particles with a fineness of 100 mesh; mix and stir the crushed raw materials evenly to obtain a mixture, and set aside;

[0057] S2 Adding water to the mixture, the water content of the mixture after adding water is 35wt%; mixing and stirring evenly, extruding to obtain artificial rice with wheat germ, for subsequent use;

[0058] S3 adds 1.5kg of fresh ginger shreds to the wheat germ artificial rice; use a sandwich pot to roast the wheat germ artificial rice, the temperature of the roasting is 100°C, and the roasting time is 30min to obtain the fried artificial rice, which is set aside;

[0059] S4 Add water to the fried artificial rice, the mass ratio of fried artificial rice to water is 1:1.5; use a high-pressure cooker to perform high-pressure cooking, the ...

Embodiment 3

[0064] A full-nutrition brewed cereal flour prepared by the following method:

[0065] S1 grinds 3.5 kg of japonica rice broken rice, 3.5 kg of glutinous rice broken rice, 2 kg of wheat germ, and 1 kg of rice bran into granules with a fineness of 80 meshes; mix and stir the crushed raw materials evenly to obtain a mixture, and set aside;

[0066] S2 Add water to the mixture, the moisture content of the mixture after adding water is 20wt%; mix and stir evenly, extrude to obtain artificial rice with wheat germ, and set aside;

[0067] S3 Add 0.5kg of fresh ginger shreds to the wheat germ artificial rice; use a sandwich pot to roast the wheat germ artificial rice, the temperature of the roasting is 60°C, and the roasting time is 20min to obtain the fried artificial rice, which is set aside;

[0068] S4 Add water to the fried artificial rice, the mass ratio of fried artificial rice to water is 1:1; use a high-pressure cooker to perform high-pressure cooking, the pressure of the hi...

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PUM

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Abstract

The invention discloses a full-nutrient brewing cereal powder, which is prepared by taking broken polished round-grained rice and broken glutinous rice as main raw materials and matching with wheat germ and rice bran through the processes of crushing, granulating, roasting, high-pressure cooking, freeze drying and the like. The process is safe, no pollution is caused, and large industrial application is convenient to realize. Moreover, natural nutritional ingredients such as proteins, high dietary fibers, vitamins and mineral substances which are rich in the wheat germs and the rice bran are not seriously damaged, the sensory quality of the broken rice is improved, the food safety is ensured, the product line of agricultural product processing enterprises is prolonged. The production process of the full-nutrient brewing cereal powder is optimized, and the full-nutrient brewing cereal powder also has the characteristics of being balanced in nutrition, green and healthy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a kind of whole nutrition brewed cereal flour. Background technique [0002] With the improvement of quality of life and the acceleration of the pace of life, chronic diseases such as hypertension, hyperlipidemia, and hyperglycemia have gradually entered a stage of high incidence. Chronic diseases are often caused by unreasonable long-term diet structure and lack of exercise; refined rice noodles can provide consumers with a more palatable taste, but a large amount of nutrients will be lost during its processing, resulting in the lack of necessary vitamins, minerals or diet for the human body fiber. Flour processed from coarse grains can supplement the necessary nutrients for the human body. The content of protein, vitamins and minerals in the flour is higher than that of refined rice noodles. Long-term consumption helps to maintain the balance of human metabolism and go...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L7/152A23L7/17A23L5/10
CPCA23L7/198A23L7/152A23L7/115A23L7/17A23L5/13A23L5/17A23L5/10A23V2002/00A23V2300/10A23V2300/20A23V2300/24
Inventor 焦德志刘艳周圣谦
Owner 焦德志
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